Directions:

2. Preheat grill to medium-high; grease grill well. Stir together miso, honey and vinegar; brush 2 tbsp (30 mL) over both sides of salmon. Grill for about 3 minutes on each side or just until opaque in centre. Let stand for 5 minutes; flake salmon into chunks.

3. In small saucepan, heat remaining miso mixture until bubbling; set aside.

4. Place spoonful of rice in centre of each lettuce leaf; top with salmon, cucumber, avocado and ginger. Drizzle with reserved miso mixture; sprinkle nori and sesame seeds over top.